Ducks With Oranges In Casserole Recipe
Ingredients
| Young ducks | 2 | |
| Carrots | 6 Small, sliced | |
| Frozen peas | 1 Cup (16 tbs) | |
| Onions | 3 Small, sliced | |
| Canned lima beans | 1 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Orange juice | 4 Cup (64 tbs) | |
| Currant jelly | 2 Cup (32 tbs) | |
| Cranberry juice | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Mashed potatoes | 3 Cup (48 tbs) | |
| Bacon slices | 6 | |
| Paprika | 1⁄4 Teaspoon | |
| Chopped parsley | 1⁄4 Cup (4 tbs) |
Directions
Cut ducks into serving pieces; brown in frying pan in small amount melted fat, reserving drippings in pan.
Place carrots, peas, onions and lima beans in 10 x 15-inch roasting pan with 1 cup water.
Place browned duck pieces over vegetables; cover.
Bake at 375 degrees for 1 hour.
Combine flour, juice of oranges and grated rind, reserving some of rind for topping, jelly, cranberry juice, salt and pepper.
Thin with small amount of liquid from ducks and vege- tables.
Season with additional salt, if desired.
Sim- mer orange juice mixture until well blended.
Spread duck pieces with mashed potatoes.
Cut bacon slices into halves.
Top potatoes with 2 halves of bacon.
Sprinkle with paprika, reserved orange rind and chopped parsley.
Return to oven.
Bake at 475 de- grees until bacon is crisp.
Place carrots, peas, onions and lima beans in 10 x 15-inch roasting pan with 1 cup water.
Place browned duck pieces over vegetables; cover.
Bake at 375 degrees for 1 hour.
Combine flour, juice of oranges and grated rind, reserving some of rind for topping, jelly, cranberry juice, salt and pepper.
Thin with small amount of liquid from ducks and vege- tables.
Season with additional salt, if desired.
Sim- mer orange juice mixture until well blended.
Spread duck pieces with mashed potatoes.
Cut bacon slices into halves.
Top potatoes with 2 halves of bacon.
Sprinkle with paprika, reserved orange rind and chopped parsley.
Return to oven.
Bake at 475 de- grees until bacon is crisp.
Chef
